This dish is full of flavour while also being quick and easy to make. Great for impressing dinner guests or throwing together a fast meal after a busy day.

Serve with freshly cooked green beans on the side, or you can add them into the sauce with the chicken and pasta if you prefer.

INGREDIENTS

• 300-400g skinless chicken breasts, cut into bite-sized pieces
• 300g dried pasta (any is fine, but preferably spirals or penne)
• 300ml cream
• 1 onion, sliced
• 2 cloves garlic, minced
• 100g pot of basil pesto
• 1 tbsp olive oil
• 1 tsp/cube salt-reduced chicken stock
• 1/4 cup parmesan cheese, grated
• Salt and pepper to taste

METHOD

Place pasta in a large saucepan with a lid and cook according to packet instructions.

While pasta is cooking, in a large heavy based frying pan, heat olive oil over medium heat. Cook onion and garlic until fragrant and onion goes translucent, then add chicken pieces and pan fry until browned and cooked through.

Reduce heat then add cream and crumble in chicken stock. Add basil pesto and stir evenly into sauce. Cook until sauce begins to thicken.

Once pasta is cooked, drain off the water then add the pasta into the frying pan with the chicken and sauce. Add parmesan cheese and stir to combine. Add salt and pepper to taste.

TIP: If sauce thickens too much, add a little extra water to dilute.

Image / NZ Real Health